Escalope Of Salmon With Chanterelles Recipe

Name: Escalope Of Salmon With Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g salmon (escalope); 10 g canned chanterelles; 100 ml fish stock; 50 ml Noilly Prat (vermouth); 25 g broad beans (blanched); 25 g peas (blanched); 50 g butter; 25 g shallots, chopped; lemon juice; 25 g sea salt

Servings: persons

150 g salmon (escalope)
10 g canned chanterelles
100 ml fish stock
50 ml Noilly Prat (vermouth)
25 g broad beans (blanched)
25 g peas (blanched)
50 g butter
25 g shallots, chopped
lemon juice
25 g sea salt

1
Add 25g of Butter to a small sauti pan.
2
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
3
Make a space for the salmon in the pan, add wine and fish stock.
4
Poach for 4-5 minutes, take out fish and keep warm.
5
Reduce cooking liquid by two thirds, take out mushrooms.
6
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
7
Return mushrooms, add broad beans and peas, check seasoning.
8
Place salmon on plate with sauce to the side I found this recipe on a site among others.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g salmon (escalope), 10 g canned chanterelles, 100 ml fish stock, 50 ml Noilly Prat (vermouth), and more.

Yes, Escalope Of Salmon With Chanterelles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escalope Of Salmon With Chanterelles

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